Let our Chef take you on a bread adventure where you will learn the skills to make consistently light and airy loaves.
DurationLet our Chef take you on a bread adventure where you will learn the skills to make consistently light and airy loaves.
Bread is nutritious if it is made the right way. Allow us to show you how three simple ingredients can transform into a beautifully crispy loaf of bread. Half way through this session you will sit down to enjoy a tasty lunch.
Techniques you will learn:
Recipes:
Full recipes including ingredients list and method are provided for you to take home to add to your repertoire so you can keep on cooking them time and time again. Students make:
What you can take home:
Leeds Cookery School donates 100% of its profit to Zest, a local Leeds charity supporting people living in disadvantaged areas of the city. Zest carry out a large number of projects including running social clubs, helping families to access food in the school holidays, developing cooking skills and lots more in between!
Taught by the founder, Rebecca Bishop, come and learn the fundamentals of sourdough bread – mixing, shaping, baking and recreating it time and time again at home.
Make your own Christmas fresh herb stuffing, parmesan shortbread biscuits to make amazing canapés, root vegetable gratin, pigs in blankets, devils on horseback, a stunning moist chocolate traybake, and Guinness bread.
This half day workshop will explain the fundamentals of sourdough bread-making and show you what makes wild yeast baking so special. You will learn how to make and feed a sourdough starter – and make your very own sourdough to take home (including a sourdough starter).
Fancy trying out some more unusual bread recipes? This class covers all the steps and techniques to produce two delicious breads, the bagel and the pretzel, using a mixture of familiar and less every day real bread making techniques.
The role of yeast and gluten is explained along with some of the food science which will help you to make excellent bread. We show and explain how different ingredients and methods can affect the structure and taste of the bread.
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